Take the rice flour in a bowl, after adding salt pour water little bye little, knead it well and make a soft dough, apply oil for non sticky consistency. Take 2 plastic wrappers, add small quantity of dough between the wrappers, then flatten it with a roller, make a thin pathiri, then cook it in a tawa. In this way cook all.
Neyyappam, a traditional Kerala recipe. It is prepared with rice and jaggerry. In authentic recipe, rice batter prepared and allow it to ferment well, then make Neyyappam. But here an instant recipe is sharing..
INGREDIENTS
Raw rice – 2 cup
jaggerry-4
water
cumin
cardamom
cooked rice- 1 cup
ghee
coconut pieces
maida- 2 tsp
black cumin- 1 tsp
baking soda- 1 pinch
oil for frying
Preparation
Soak rice for 5-6 hrs. Melt jaggerry with water. Grind rice with jaggerry juice, cumin, cardamom and cooked rice, then make a medium loose batter, roast coconut flakes in ghee, then add to the batter, add maida, baking soda and black cumin too, mix everything well. Boil oil in a pan, pour 1 laddle of batter, then fry it well.
Soak jeera rice or raw rice for 2-3 hrs, then grind it with coconut, egg and water, then make a super loose batter. Prepare nice paalaada appam with this batter in a pan.
For curry, grind all vegetables with water, add this paste to chicken, add curd and masala powders, marinate it well and set aside for 2 hrs in fridge, after that, cook this chicken with masala.
Cook dal with 1 Turmeric powder, salt and 1 cup of water…Slice onion, Tomato, garlic…Soak Tamarind in 1 cup of water… Heat a kadaai and add Sesame oil..Sputter Mustard and add both red chilli and green chilli..Saute till red chilli becomes dark brown in color…Add on sliced onion and garlic…Saute till onion becomes transparent…
Add Hing powder and Saute for 30 seconds…Add Turmeric powder, chilli powder, coriander powder and Saute well….
Now add tomato and cook till it becomes soft…Add Tamarind pulp and cook until its raw smell deminishes..
Now add cooked dal and a cup of boiling water and cook for sometime…Finally add Coriander leaves and mix well… Offthe flame and serve with idli or dosa..
Unnakaya Fruit is an indispensable dish in Iftar feasts, This dish prepared with fruit has an immense taste and can be prepared perfectly with any type of banana.
INGREDIENTS
banana
ghee
cashews and kismis
sugar
eggs
Preparation
Roast cashews and kismis in ghee, then set aside. Break eggs to a bowl, add roasted items, mix all. Heat oil in a pan, add egg mix , then scramble it well. Boil banana well, then mash it well with a masher, use a beater to mix it and make a soft dough, apply little oil, then take small portions from it, add filling, then fold it carefully. You can store the bites in freezer for a long time.
Ada is traditional kerala snack recipe, usually it is made with rice flour dough and coconut jaggerry filling. Here banana is used to make the dough , it is taste good and healthy too, lets see the recipe.
Ingredients
banana-2
jaggerry-2
banana leaf
water
rice flour- 1 /2 cup
Preparation
First, boil banana. Melt jaggerry with water. Grind boiled banana into smooth paste. Take a pan, add banana paste, put it in a stove, mix it well, pour jaggerry juice into it, combine all, next add rice flour little bye little, mix well and make a soft dough, after that turn off flame. Take a banana leaf, add the mix, spread over the leaf with fingers, then fold it, once the dough finished, steam the adas in a steamer.
First prepare filling, for that, heat oil in a pan, add onion and salt, saute it well, add curry leaves and ginger garlic and chilly paste, saute it until it become aromatic, next add masala powders, mix until the raw smell gone, next add chicken, combine both well, add pepper powder and garam masala powder, finally , add coriander then turn off flame. Break an egg to a mixer, add maida, milk, water and pepper , blend it well. Prepare an egg mix with salt and pepper powder, then add chicken mix to it, mix well. Heat a tawa, pour maida batter, round it above the tawa, then add filling above it, after some time cooking, roll it from one side, once the rolling finished 3/4 part, pour the batter to the empty part of pan, add filling again, repeat it until it finish, then cook each side well, our snack is ready.
Cooking and eating food in iron pots is always good for health, such pots were always used in ancient times, But now more and more people are using nonstick pans for ease of cooking, If you have a rusted dosa pan in your house, you can remove it and make it as fresh as a non-stick pan.
First heat the rusty stone in the stove and add pan to it. Take a piece of lemon and prick it with a fork and rub the stone well. You can see that the stain is starting to move, add a little more sunflower oil to it and rub it well again and then turn off the flame and keep it warm. After heating, scrub well with scrubber and soap. Wipe it well and then take a banana stem and rub it well, pour oil on it and after rubbing it well, keep it in the sun light for two hours. After that, cut an onion in half and rub it on top, now you can make a perfect dosa.
Grind coconut well, then take coconut milk. Add amrutham powder to the milk, then sieve it to a pan. Melt jaggerry with water, then set aside. Turn on flame and put the coconut milk pan, stir it well, once it thickens well, pour jaggerry juice, mix well, add ghee, and cardamom , mi it well, next add crushed nuts, combine it until the mix become thick and non sticky, now transfer it to a container, tightly press it with a glass, after 1 hour, remove it from the container and cut it.
TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
